Lemon Juice & Acidic Rubs For Fowl & Meats

This clipping from a vintage Modern Woman magazine (volume 17 number 1, 1948) recommends rubbing lemon juice into a fowl before roasting to make the meat more tender and to lighten it. I've heard/read lots of similar tips regarding lemon juice, tomato, and other naturally acidic foods (alone or in marinades) to tenderize meats (Hello, salisbury steak tomato sauce recipes for cheap tough cuts of meat!), but I don't recall anyone commenting on lightening the meat... Come to think of it, I've never heard anyone complain about meat that's "too dark" -- unless it was burnt *wink*